White Chicken Chili (Print Version)

# Ingredients:

01 - 1¼ pounds boneless, skinless chicken breasts.
02 - 4 cups (32 ounces) low-sodium chicken stock.
03 - 2 (15-ounce) cans reduced-sodium white beans, rinsed and drained.
04 - 2 (4.5-ounce) cans diced green chiles.
05 - 3 cloves garlic, minced.
06 - 1 small yellow onion, finely diced.
07 - 2 teaspoons ground cumin.
08 - 1 teaspoon dried oregano.
09 - ½ teaspoon kosher salt.
10 - ¼ teaspoon cayenne pepper.
11 - ¼ cup chopped fresh cilantro.
12 - Fresh lime wedges.

# Instructions:

01 - Place chicken in bottom of 6-quart slow cooker. Add broth, beans, chiles, garlic, onion, and seasonings. Stir to combine.
02 - Cover and cook on low 4-6 hours or high 2-4 hours until chicken is done. Remove chicken and shred.
03 - Use immersion blender to partially puree chili, leaving some beans whole. Stir in shredded chicken and cilantro.
04 - Portion into bowls. Add lime juice and optional toppings like avocado, jalapeno, sour cream, cheese, or tortilla chips.

# Notes:

01 - Can be made on stovetop in about 30 minutes.
02 - Freezes well for up to 2 months.
03 - Keeps in fridge up to 5 days.

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